Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 cup (120g) all-purpose flour, seasoned with salt and pepper to taste
  • 2 large eggs, lightly beaten
  • 2 cups (200g) panko breadcrumbs
  • 1/2 cup (50g) grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried Italian herbs
  • 1/4 cup (60ml) olive oil
  • 24 oz (680g) jar of your favorite marinara sauce
  • 1 cup (115g) shredded mozzarella cheese
  • 1/4 cup (25g) grated Parmesan cheese
  • Fresh basil leaves, for garnish (optional)

Instructions:

  1. Preheat oven to 375°F (190°C). Prepare the chicken pieces by cutting them in to even small squares.
  2. In three shallow dishes, place the seasoned flour, beaten eggs, and a mixture of panko breadcrumbs, Parmesan cheese, garlic powder, and Italian herbs.
  3. Dredge each chicken piece in flour, then dip in egg, and finally coat thoroughly with the panko mixture.
  4. Heat olive oil in a large skillet over medium-high heat. Brown the chicken pieces in batches until golden brown and crispy on all sides. Avoid overcrowding the pan. (Note: Chicken does not need to be cooked through at this stage).
  5. Spread a thin layer of marinara sauce in the bottom of the baking dish. Arrange the breaded chicken pieces evenly over the sauce.
  6. Pour the remaining marinara sauce over the chicken. Sprinkle generously with mozzarella and Parmesan cheese.
  7. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted, bubbly, and lightly golden brown, and the internal temperature of the chicken reaches 165°F (74°C).
  8. Garnish with fresh basil (if desired) and serve hot.